Delicious and Simple with Carmel Food Tours October 23, 2020 Online Cooking Class -Mock Scallop Potatoes Recipe
Ingredients:
4-5 Russet Potatoes, Cleaned, Peeled, more if needed
1 medium Sweet Onions, size of baseball, Use mandoline to cut thin
Whole Milk or 2% Milk, enough to cover potatoes approx. 2 cups
16 ounce medium Shredded Mozzarella or Monterey Jack
1 Cup Shaved Parmesan Reggiano
Fresh Ground Black Pepper & Fine Sea Salt, to taste
Dried Thyme
Dried Parsley
Garlic powder
Unsalted Butter, to butter Dish
Tools & Accessories:
Hand Peeler
Cutting Board
Knife
Microplane, or Slicer attachment on KitchenAid
Baking Tray
Foil
Oven Proof Baking Dish; 10.5 inch round 1.5 inch deep (Serves 6-8) or 8 inch Round 1.5 inch deep(Serves 4-6)
Bowl with water, 2 Tablespoons lemon juice or white vinegar
Paper Towel and Kitchen Towel
Instructions: preheat oven 375 degrees
Prepare potatoes scrubbing and cleaning them. Using the hand peeler remove all the potatoe skins. Cut out any blemishes.
Using mandoline slice all the potatoes and store in bowl with water adding some lemon juice or white vinegar approx. 2 Tablespoons. This prevents potatoes from oxidizing brown.
Using paper towel butter the entire inside of baking dish.
Place dish on foil covered baking tray.
Start your assembling; First layering around your potatoes, overlapping each 1/2 inch completely covering entire bottom of baking dish, sprinkle with garlic powder, sea salt, pepper, parsley, thyme, add light layer of sweet onions, then cover all the potatoes with shredded cheese and repeat until the baking dish is full to the top, leave a little space so milk doesn’t run over.
Pour carefully your milk over the top making sure it seeps down to the bottom.
Spread Parmesan reggiano covering the entire top..
Bake 55 minutes then cover with a piece of foil (cut vent slits in center of foil) Continue to bake another 15-20 minutes until potatoes are fork tender.
Remove from oven and let cool at least 15-20 minutes before cutting and serving.
Cut pie shape pieces to desirable amount needed to serve. Garnish with fresh or dried parsley.
Enjoy!